2.6 Varietal Differences
Objectives
- To determine the varieties of fruits and vegetables suited to specific uses.
- To identify the characteristic differences in several varieties of fresh potatoes, apples, and oranges.
- To prepare some varieties of potatoes and apples by different methods to illustrate uses for which each variety is best suited.
Laboratory Problems
- Determine differences in texture and flavor of potato products due to varietal differences.
- Determine differences in appearance, texture, and flavor of apple products due to varietal differences.
- Determine varietal differences in oranges.
Terms
- Potato Cultivars:
- Waxy-type: Red Pontiac
- All-Purpose-type Potato: White Chippewa, Yukon Gold, Klondike Gold
- Mealy-type: Russet Burbank
- Apple Cultivars:
- Red Delicious, Golden Delicious, Jonathan, Gala, Braeburn, Pink Lady, Envy, Cosmic Crisp, Honey Crisp, Granny Smith, Fuji
Characteristics of potato varieties:
Type | Variety | Characteristics | |
---|---|---|---|
White potatoes | Waxy | ||
All-purpose | |||
Mealy | |||
Sweet Potatoes | Dry-meated | ||
Moist-meated |
Prepare assigned variety of potato according to the following directions.
Boiled Potatoes
Wash, peel, and quarter 2-3 medium potatoes. In medium saucepan, gently boil with ½ tsp. salt in enough water to cover until tender, 20-25 minutes; drain.
Mashed Potatoes
2 medium potatoes | 1 tbsp butter |
3-4 tbsp hot milk* | dash salt |
*Or 3-4 tbsp reserved cooked liquid and 1 tbsp nonfat dry milk |
Wash, peel, and quarter potatoes. Boil with ½ tsp. salt until tender. Drain and mash until smooth. Add butter, and salt to taste. Gradually beat in milk with a potato masher until light and fluffy.
Instant Mashed Potatoes
Prepare two servings of potatoes according to package directions for stovetop.
Baked Potato
Heat oven to 425°F. Scrub potato. Bake on oven rack. After 20 minutes of baking, pierce each potato with a fork. Bake until potatoes feel soft when pressed with fingers, approximately 45 minutes total. Roll potato gently with hands; then cut cross in top with a knife and push in ends and sides of potato to fluff before serving.
Microwave Baked Potato
Scrub medium-sized potato and dry; pierce with fork in several places. Microwave-bake 3 to 5 minutes until potato feels soft when pressed with fingers, following specific microwave oven directions for power and time. Let potato stand for 5 minutes, then cut cross in top with a knife and push in ends and sides of potato to fluff before serving.
Potatoes
(Three general categories)
- Mealy – glistening appearance; granular dry feeling on tongue; best choice for baked, mashed or French fries. (Russet Burbank)
- All Purpose – intermediate between waxy and mealy. (White Chippewa, Yukon Gold)
- Waxy – translucent appearance; feels pasty and wet on tongue; best choice for boiled potatoes and potato salad. (Red Pontiac)
Mealiness of potatoes is dependent on:
- Variety (Russet varieties are mealy; red-skinned varieties are waxy)
- Growing conditions (soil, climate, fertilizer)
- Storage time (new potatoes tend to be waxy)
- Storage temperature (above 50°F, sugar → starch; below 50°F, starch → sugar)
Sweet Potatoes
- Dry-meated – mealy, yellow-to-tan flesh.
- Moist-meated – soft, tan-to-brownish red flesh. (Often called yams; however the true yams are of a different genus.)
Characteristics of standard products and best uses for potatoes:
Boiled Potatoes
Variety: Red Pontiac—waxy.
Appearance | Texture | Flavor |
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Mashed Potatoes
Variety: Russet Burbank—mealy.
Appearance | Texture | Flavor |
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Baked Potatoes
Variety: Russet Burbanks—mealy.
Appearance | Texture | Flavor |
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Evaluation
Variety of White Potato
Method | Waxy | All-Purpose | Mealy | Instant |
---|---|---|---|---|
Boiled | ||||
Mashed | ||||
Baked | ||||
Microwave Baked | . |
Variety of Sweet Potato
Method | Dry-meated | Moist-meated |
Baked |
Characteristics of apple varieties:
Raw apple characteristics. Wash, slice and core samples of raw apple. Record observations.
Variety | Flavor | Texture | Uses |
---|---|---|---|
Red Delicious | |||
Golden Delicious | |||
Granny Smith | |||
Prepare assigned variety of apple according to the following directions.
Baked Apple
1 medium apple | 1 tsp butter |
1 tbsp sugar | 2 tbsp water |
Wash and core apple. Slit the skin around the center of apple. Place in a 1-pint glass baking dish and fill center of the apple with mixture of sugar and butter. Add water, cover with foil and bake covered at 350°F until tender, approximately 45 minutes. Add more water if necessary. Baste (pour accumulated juices over the apple) approximately every 8-10 minutes.
Boiled Apple Slices
2 medium apples | 2 tbsp sugar |
2 cups water |
Wash, peel, quarter, and core apple. Slice into ¼-inch slices. Boil gently in water in covered saucepan until tender, approximately 8 minutes. Add sugar and continue to cook until apple slices are translucent, approximately 4 minutes more. Add more water if necessary.
Characteristics of standard products:
Baked Apples
Varieties: Golden Delicious or Gala
Appearance | Texture | Flavor |
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Boiled Apple Slices
Varieties: Golden Delicious or Granny Green Smith
Appearance | Texture | Flavor |
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Evaluation of Cooked Apple:
Method | Variety | Appearance | Texture | Flavor |
---|---|---|---|---|
Baked Apple | Red Delicious | |||
Golden Delicious | ||||
Granny Smith | ||||
Boiled Apple Slices | Red Delicious | |||
Golden Delicious | ||||
Granny Smith | ||||
Apples
(Varieties selected for laboratory)
Red Delicious – best eaten raw; loses mild delicate flavor and remains firm when cooked.
Uses: Fruit baskets
Jonathan – all-purpose apple; has distinct flavor when eaten raw; retains tart flavor when cooked; has tendency to mush, making it excellent for sauce.
Uses: Applesauce
Golden Delicious – all-purpose apple; has distinct fresh flavor; retains flavor and shape when cooked.
Uses: Pie, baked, escalloped apples
Granny Smith – tart, crisp all purpose apple.
Uses: Baked, pie, escalloped apples
Fuji – sweet and refreshing; holds shape when cooked
Uses: eating raw
Braeburn – complex, sweet and tart flavor; crisp and juicy; keeps well; retains sweetness when cooked; all purpose apple.
Uses: Applesauce
Gala – crisp, very sweet, juicy; best fresh, loses flavor when cooked.
Uses: Fruit salads, raw
Honey Crisp – crispy, juicer than most, honey-sweet, pear flavor
Uses: baked
Pink Lady – crisp, balance of sweet and tart
Uses: raw, baked
Characteristics of Fruit Varieties:
Variety | Characteristics | Uses |
---|---|---|
Oranges – Navel | ||
Oranges – Valencia | ||
Clementine | ||
Varietal Differences in Selected Fruits and Vegetables
Oranges
(Two principal market varieties)
Navel – marketed November to late May; no seeds; less juice than Valencias have; pebbled skin; separates into sections easily.
Valencia – marketed late March to early October; has seeds; more juice than navels have; skin may have greenish tinge.
Squash
Summer – soft rind; short storage life; high water content and low starch content.
Varieties: Zucchini, yellow squash.
Winter – hard shell; longer storage life; lower water, and higher starch content than summer squash have; yellow or orange flesh.
Varieties: spaghetti squash, acorn squash.